• Worth trying

    Spritmuseum

    Masters Level 80
    Banqueting roomsVegetarian dishesAmerican Express

    A richly aromatic juice of blue grapes from the garden is one of the non-alcoholic surprises. Another is a milk drink from Järna, shaken with coffee beans and orange peel. Delicious. The milk drink is served with a ganache with lingonberries and a meringue flavoured with fennel and caraway. Possibly caraway and fennel leads to thoughts of aquavit, but that is also the only association we get to spirits. In other words, it’s a shame that the restaurant has such a misleading name. Namely because some of Sweden’s best non-alcoholic beverages are served here – and those that do contain alcohol are far removed from the spirit world. It starts with a sweet-sour non-alcoholic sprattelsaft made from rowanberries served with a snack of fried cabbage with pickled radish. It’s an excellent combo, and the “alco-hol”alternative, biodynamic Gelber Muskateller from Steirerland in Austria, marries equally well. The most spectacular beverage serving, however, is a tea carefully prepared at the table using a piece of fermented teacake from 2012. The deep earthy forest notes are in complete symbiosis with a dish of grilled celery tops, wild ramson capers, funnel chanterelles and currants in varying stages of maturity. Chef Petter Nilsson has a confident palette and a creative handle on vegetables. Some of it is extremely daring, like in three black lumps on a plate: a fermented garlic clove, a baked beetroot and a charred baked radicchio. Three shades of black with deep, mouth-filling flavours in different textures. Entertaining, especially with a nice piece of lamb tenderloin. The focus on craft beer and modern natural wines is brilliant. A chenin blanc from Domaine Mosse in Loire has deep fatty notes and wild honey aromas that make the lobster ravioli filled with goat's cheese almost explosive when it meets the lobster broth with kombu seaweed. The beverages are managed by Hanna Lilja, who has been schooled by her predecessor, Erika Lindström. A Macon Rouge pinot noir brings out the muted root vegetable flavours in a dish with zander, grilled turnips and bottarga. With its superior drinks and one of Stockholm’s most interesting menus, a visit to Spritmuseum is one museum experience whose experimental exhibits are sure to entertain.

    59.3271478999999918.093617900000027
    More information about Spritmuseum
The Nordics

The Nordics

By White Guide

The Nordic countries are a geographical and cultural region in Northern Europe and the North Atlantic...


White Guide selects Sweden's top-ranking hotels and bars

White Guide selects Sweden's top-ranking hotels and bars

Sweden is known for its progressive dining and café culture, there are great experiences to be had across the whole country, from bravely innovative newbies to successfully redefined, extraordinary classics. A wave of new and revamped hotels are quickly catching up, just like a slew of new and noteworthy cocktail, beer and wine bars are upping the drinking game.


The Baltics restaurant scene continues to evolve through passion and drama

The Baltics restaurant scene continues to evolve through passion and drama

The 2019 Top 30 Baltic restaurants were announced by White Guide Nordic on November 12 in Tallinn, Estonia. The list features eight new entries, five of which opened this year and three of which made it all the way to the Top 8. In all, across Estonia, Latvia, and Lithuania, the Masterclass Level increased from 10 to 16 restaurants. On the flipside, three of last year’s Top 30 are no longer in business.


THE GLOBAL GASTRONOMY AWARDS 2018

THE GLOBAL GASTRONOMY AWARDS 2018

With Enrique Olvera as its 2017 laureate, the Global Gastronomy Awards were presented at his Mexico City restaurant Pujol on September 23rd, 2018. For ten consecutive years the awards ceremony was hosted in Stockholm, last year, however, it became a movable feast and relay race, traveling to the home turf of the previous year’s winner. The first global stop was New York where 2016 awardee Dan Barber handed over the baton to Enrique Olvera. Chef Olvera in turn passed it on to David Thompson, making Bangkok the next destination.


David Thompson is awarded the Global Gastronomy Award 2018

David Thompson is awarded the Global Gastronomy Award 2018

GLOBAL GASTRONOMY AWARD:
A pioneer in culinary anthropology, bringing the past into the future.

For the 12th year running, the White Guide proudly presents the Global Gastronomy Award. Awarded to a chef or other figure within the world of gastronomy whose effort and vision has made him or her a role model and source of inspiration to others, the prize recognizes individuals who are moving gastronomy forward – and beyond.

With Australian-born, Bangkok-based chef David Thompson as its 2018 laureate, the Global Gastronomy Awards will take place in Mexico City on September 23 and 24.


Visit Estonia